Green Beans with Bacon and Shallots
Vicki Butts (lazyme)
Featured Pinch Tips Video
- 2 1/2 lb
- green beans, trimmed, cut into 2-inch pieces
- 8 slice
- bacon, thinly sliced crosswise
- 3 Tbsp
- unsalted butter
- 2/3 c
- shallot, finely chopped (about 4 large)
1Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes.
2Drain. Rinse under cold water.
3Drain well. Pat dry with paper towels.
(Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)
4Cook bacon in heavy large skillet over medium heat until crisp.
5Transfer to paper towels and drain.
6Discard all but 3 tablespoons bacon fat in skillet.
7Add butter to skillet and melt over medium heat.
8Add shallots and saute until tender and golden, about 4 minutes.
9Add beans and saute until heated through, about 6 minutes.
10Add bacon to skillet and toss to blend.
11Season to taste with salt and pepper.
12Transfer to bowl and serve.